This is just a sample menu to give you an idea of the types of dishes the host cooks. Your menu will vary according to seasonal availability.
Appetizer (choose 1): Antep Ezme (salad made with finely chopped tomatoes, peppers, onions, parsley, and pomegranate molasses) or Taze Fasulye (fresh green beans cooked with tomatoes, onions, and olive oil) or Mercimek Köftesi (red lentils, bulgur, and spices, shaped into small patties) or Şakşuka (sautéed eggplants, potatoes, peppers, and tomatoes.)Main (choose 1): Hünkarbeğendi (a classic Ottoman dish featuring tender lamb or beef stew served over a creamy eggplant puree mixed with cheese) or Pilav (a flavorful Turkish rice pilaf cooked with nuts, dried fruits, and spices) or Karnıyarık (eggplants split and stuffed with a spiced ground meat mixture, baked with tomato sauce) or Ezogelin Çorbası (red lentil soup with bulgur, rice, and spices) or Mutancana (a rich Ottoman lamb stew) or Sarımsaklı Karides (shrimp sautéed with butter, garlic, and sometimes herbs or spices)Dip: Havuç Tarator (a refreshing yogurt-based dip made with grated carrots, garlic, and olive oil) or Muhammara (a spicy, tangy dip made from roasted red peppers, walnuts, breadcrumbs, and pomegranate molasses)Dessert: Künefe (sweet dessert made with shredded phyllo dough, melted cheese, and syrup)Mel is a passionate Turkish cook, cookbook author, and world traveler who offers authentic Turkish cooking classes in her home in Fethiye. Having learned to cook from her mother, Mel shares the diverse flavors of traditional Turkish cuisine, shaped by centuries of Ottoman influence and regional heritage - from the Balkans to the Middle East and North Africa. With a love for travel and culture, Mel has backpacked through over 80 countries, meeting people and sharing food stories along the way. In her cozy Fethiye home kitchen, she welcomes guests from around the world to cook, eat, and discover the rich variety of Turkish dishes - some famous, others nearly forgotten.
